Recipes for the Holidays

Published on 22 December 2017

Perhaps the most universal tradition of the holidays is food, and this is particularly true for the St. Louis College of Pharmacy community. From oysters to cheesecake, faculty and staff shared some of their favorite recipes for the holiday season and the inspiration behind some of their dishes.

Scalloped Oysters

Eric Robinson
Assistant Professor, History

“My mother’s great-uncle, Ernest Watts, was W. K. Kellogg’s personal cook in the early 1900s. Uncle Ernest’s Scalloped Oysters were a favorite of Kellogg. When asthma made Uncle Ernest retire the first time, about the time of World War I, Kellogg sent for him because of this dish. Uncle Ernest taught my mother and grandmother this dish, which they wrote down. Today, I prepare it at least once during the holiday season.”

See the recipe for Uncle Ernest’s Scalloped Oysters.

recipe-ning.jpgThai Cashew Chicken

Ning Sanguantrakun, Ph.D.
Assistant Professor, Chemistry

“Chemistry is related to cooking in many ways. A chemical reaction equation in chemistry is equivalent to a recipe in cooking. Both tell us what chemicals (ingredients) are being added and what products (foods) are being made. Both care about amounts and ratios, the order of addition and temperature.

As a chemist, it is my pleasure to share one of my favorite chemical reactions in cooking — Thai Cashew Chicken. This reaction (recipe) is very simple and provides a high yield of fantastic tastes and textures. You’ll be amazed by the chemistry from your kitchen.”

See the recipe for Thai Cashew Chicken.

Mint Chocolate Cheesecakerecipe-bollmeier.jpg

Sue Bollmeier, B.S. ’99, Pharm.D. ’00, BCPS, AE-C
Professor, Pharmacy Practice

“Baking reminds me of my childhood. I have a lot of memories tied to certain foods. Every Christmas, my kids and I make a stolen from a recipe we have that was my maternal grandmother’s. My daughter loves to roll out the freshly risen dough, and after stuffing it with crushed pineapple, cream cheese, pecans and orange rind, we braid it into a stolen. After baking, it gets a layer of yummy icing, and if we’re feeling adventurous (and I have some on hand), a few maraschino cherries. Grandma only made it once a year, so when I have a piece, it literally tastes like Christmas morning. Baking for me is all about tradition. I want to pass along both my grandma and Mom’s homemade cooking and baking traditions to my kids in the hope that we’re creating great family memories just like the ones I have.”

See the recipe for Mint Chocolate Cheesecake.

recipe-fuchs.jpgChocolate Crinkles

Susan Fuchs
Reference and Instruction Librarian

“My great-grandmother’s chocolate crinkles are the perfect chocolate cookies. They are fudgy without being dense and the chocolate is balanced and light so that you keep going back for more. Every Christmas I remember making these cookies with mom, who made them with her mom, who made them with her mom. Making the cookies this year with my son brought back memories of my grandma, and I can’t think of a better way to honor her memory than share and pass on her baking traditions.”

See the recipe for Chocolate Crinkles.

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